Rehabbed cincinnati chili

Yield: 9 Servings

Measure Ingredient
1½ pounds 93 percent lean ground beef
46 ounces Tomato juice
1 teaspoon Each: allspice; cinnamon, cayenne, black pepper, salt, cumin
⅛ teaspoon Garlic powder
1½ teaspoon Vinegar
1 medium Onion; chopped
2 tablespoons Chill powder
2 dashes Worcestershire sauce
5 Bay leaves

Brown ground meat, stirring with fork to break into small pieces in Dutch oven or soup pot over medium-high heat. Drain fat well and blot meat with paper towels. Add remaining ingredients and stir. Bring mixture to boil; reduce heat and simmer, uncovered, 2 hours. Makes 9 servings.

To make "2-Way" chili: Top 6 ounces cooked spaghetti with 6 ounces of chili.

To make "3-way" chili: Top spaghetti with 6 ounces of chili and ⅓ cup finely shredded low-fat (4 or 5 grams per ounce) sharp cheddar cheese.

To make "4-way" chili: Top a 3-way with ⅓ cup chopped onion.

To make "5-way" chili: Top a 4-way with ⅓ cup cooked beans.

Per serving of rehabbed 5-way Cincinnati chili: 405 calories and 11 fat grams (restaurant 5-way chili contains 718-790 calories and 29-42 fat grams).

Recipe Rehab is compiled by Karen Weber, Pat Streicher and Ellen Illig, registered dietitians at the Jewish Hospital Cholesterol Center, Cincinnati, OH

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